Apricot-Ginger Glazed Pumpkin Snack Cake
This snack cake with pumpkin and spices is topped with an apricot-ginger glaze and sprinkled with toasted almonds.
Tips: Store cake in small individual airtight containers in the freezer. It's nice to have portion controlled dessert on hand.
Cake can be stored in the freezer for up to one month.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
1 Fruit, 1 Starch, 1 Fat